Loaf cakes, pound cakes, and quick breads are some of my favourite things to bake! Recipes like this blackberry lemon bread are so quick to throw together, plus you can have them for breakfast, a snack or dessert. This super moist blackberry loaf cake is studded with juicy blackberries and lots of lemon zest. I then poured over a blackberry and lemon glaze, though it also tastes delicious without a glaze. You only need 10 ingredients to make this lemon blackberry cake, plus only 18 minutes of prep.
Tell me about this recipe!
- This loaf cake is super soft and moist because of the sour cream in the batter. I love using sour cream instead of milk in my pound cakes because it gives you a delicious tang!
- You only need 10 ingredients to make this bread, plus you probably have all the ingredients already in your pantry.
- I’ve drizzled my loaf in a blackberry and lemon glaze which is very simple to make, but the cake also tastes delicious without a glaze.
The printable recipe card with the full list of ingredients and instructions can be found at the bottom of this post.
- Butter: I always use European style butter in my baking. European butter has a higher butterfat content, making it richer and creamier.
- Blackberries: make sure to use blackberries that are in season, if it isn’t blackberry season though you could substitute in raspberries or blueberries! Make sure to cut your blackberries into quarters and toss them with 1 tablespoon of flour so they don’t sink.
- Sour Cream: sour cream makes loaf cakes so moist and rich, but you could substitute in an equal amount of yoghurt.
How to make this recipe:
One: Whisk together your flour, salt, and baking powder. Set aside.
Two: In a stand mixer fitted with the paddle attachment beat your butter until creamy and smooth.
Three: Pour in your sugar and beat on medium-high speed for 4 minutes. You want the mixture to be very light and airy. Add your vanilla extract.
Four: Add your eggs one at a time, beating for 1 minute after each addition. Make sure you scrape down the sides of the bowl so no batter goes unmixed!
Five: Add a third of your flour mixture and beat on your lowest speed. Add half of your sour cream, again beating on your lowest speed until incorporated. Repeat the flour, sour cream, then the final third of your flour. Stop mixing as soon as you no longer see any streaks of flour in the batter.
Six: Zest your lemon into the batter. If you haven’t already cut your blackberries, do so now. Toss the blackberries with 1 tablespoon of flour, then add to your batter. Fold everything carefully.
Seven: Pour into a greased and lined 8.5×4.5 loaf tin. Tap the pan on your counter a few times to get rid of any air bubbles. Bake at 325 degrees for 90 minutes, a toothpick inserted should come out clean.
Eight: Let cool completely. While cooling, blend 4 blackberries and whisk with your powdered sugar, heavy cream, and lemon juice. Once it is the consistency you want, pour over your loaf.
- I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake!
- Make sure all of your ingredients, including the sour cream, is pulled out of the fridge at least 2 hours before you start baking.
- Your blackberry loaf should be completely cool before you pour the glaze over it, otherwise the glaze won’t stick to the cake.
- Sift your powdered sugar before adding to your glaze so it can be smooth!
- If you’re in the UK, substitute double cream for the heavy cream.
Frequently Asked Questions
My favourite type of pan for pound cakes is a loaf pan or a pullman loaf pan. I make sure to use pans that are a lighter metal, as darker metals will cook the sides and bottom faster, making them darker than the rest of your loaf. If you only have a 9×5 pan, you can bake it in there but you might need slightly less baking time.
Yes you can! Still be sure to chop them up though before adding to the batter.
Keep it wrapped up in plastic wrap at room temperature for up to 4 days.
Yes! Slice up the loaf and wrap each one in plastic wrap. When ready to eat, take out of the freezer and let it thaw overnight in the fridge.
If you find your glaze is too thick, add a bit more heavy cream to it! If the glaze is too runny, add some more sifted powdered sugar.
Other Loaf cake recipes:
Blackberry Lemon Bread
- 8.5"x4.5" loaf pan
- 226 grams unsalted butter room temperature
- 300 grams granulated sugar
- 3 eggs room temperature
- 160 grams all purpose flour
- ½ tsp kosher salt
- ¼ tsp baking powder
- 120 grams sour cream room temperature
- 1 tsp vanilla extract
- zest 1 lemon
- 140 grams blackberries cut into quarters
- 1 tbsp flour for tossing the blackberries
- 4 blackberries
- 1 tbsp heavy cream
- 1 tbsp lemon juice
- 140 grams powdered sugar sifted
- Preheat your oven to 325°F/170°C. Grease and line a 8.5×4.5" loaf pan.
- In a medium bowl whisk together the flour, baking powder and salt. Set aside.
- In a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for 1 minute until smooth and cream.
- Add your sugar and beat on high speed for 4 minutes. You want it to be super fluffy and light. Add in your vanilla.
- Add your eggs one at a time, making sure you scrape the bowl after each addition and beat for 1 minute after each one.
- Add a third of your flour and beat on low speed, then add half of your sour cream and beat on low. Repeat, adding the flour, sour cream and flour again.
- Toss your cut blackberries with the 1 tbsp of flour. This will help them not sink. Fold in your lemon zest and blackberries.
- Pour the batter into your pan and tape it on your counter a few times to remove any air bubbles. Bake for 80-90 minutes, a tester should come out clean. After 20 minutes, take it out of the pan and let it cool completely.
- Blend your 4 blackberries until you have a thick mixture. Add to the powdered sugar, heavy cream and lemon juice and whisk. Add more powdered sugar if it isn't thick enough, or more cream if it is too thick. Pour over your cooled loaf.